Perfect for a weekend cookout, Herbal Smoked Salmon is impressive but so easy to make. Wild-caught salmon is marinated in fresh herbs and spices, then grilled.
Grilled Crab Cakes
Crab cakes are a favorite for many folks, and can be served as an appetizer or main dish. These grilled crab cakes get an extra a hint of smoky flavor, making them extra special.
Everyone has their favorite crab cake recipe, so feel free to add or subtract ingredients as you like. However, make sure to use similar quantities, so the cakes can survive the grilling process.
Serve these grilled crab cakes with grilled pineapple or your favorite sauce, such as tarter, sour cream, or BBQ sauce.
1 pound lump crab meat
1 cup panko breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 tablespoon hot sauce
1/2 tablespoon Cajun seasoning
1 large egg, beaten
1 tablespoon minced red onions or shallots
2 tablespoons vegetable oil, for grilling
Preheat the grill to 400 degrees F (205 degrees C).
Flake the crabmeat into a large bowl. Add the breadcrumbs, mustard, mayonnaise, hot sauce, Cajun seasoning, egg, and onions. Mix well, but be careful not to overwork the cakes.
Divide the mixture into 8 balls. Flatten each one into a cake.
Lightly brush the cakes with the oil.
Place the cakes on the preheated grill and cook for 3 minutes. Carefully lift and twist each cake to get a diamond-shaped sear. Cook for 2 additional minutes.
Flip the cakes and cook for 4 to 5 minutes on the other side.
Remove from the grill to a serving platter and serve immediately.